food science

Feng and flour

Purdue researcher to study food safety in low-moisture food staples

Thursday, July 16th, 2020

Low-moisture products, such as flour, dried fruit and nuts, are often perceived as safe from food pathogens in consumer’s eyes despite recent bacteria outbreaks. Like other raw food commodities, these low-moisture food products are at risk for foodborne bacteria if there isn’t a “kill step” or heating process to eradicate bacteria during harvest or processing.

“Historically consumers don’t think about low moisture or dry foods having food safety issues. We want to raise awareness among the public about how they can properly handle these food products and reduce the risk,” said Yaohua Feng, assistant professor of food science at Purdue University.

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Athletes on banner

Six agriculture students named Big Ten Distinguished Scholars

Tuesday, July 14th, 2020

Six student-athletes from Purdue University’s College of Agriculture have earned the Big Ten Distinguished Scholar Award for the 2019-2020 academic year. Each year, the honor is given to students on varsity rosters who maintain a grade-point average of 3.7 or higher.

Among the honorees, Tessa Sheets ranked in the top 16.5% of Big Ten Distinguished Scholars by achieving a 4.0 GPA.

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Student group picture

Supporting students from Zamorano to Purdue and home again

Monday, July 13th, 2020

Staff in IPIA and Food Sciences worked behind the scenes this spring to ensure 11 international interns’ well being and repatriation.

Ada Camila Montoya Gomez, a senior in environmental engineering at Zamorano University in Honduras, was deep into three research projects at Purdue this spring when safety concerns around the coronavirus closed the university.

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Researcher hungry to improve healthiness of processed foods

Thursday, July 2nd, 2020

“My research is at the intersection of food science and nutrition – creating new foods that impact health,” explained Sarah Corwin, a doctoral candidate in the department of food science. “We are translating science all the way to something that could impact lives.”

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Yogurt Aisle at grocery

Entering its third year, fermentation minor holds major appeal

Thursday, June 11th, 2020

“I remember microbiology being the most intimidating part of food science when I was a student at Purdue,” recalled Allison Kingery, now a senior academic advisor in the department of food science. “I thought microbiology sounded like something we should be trying to prevent. Now I see it through the positive lens of fermentation.

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McCoy under lights in lab

Plant science focus makes Purdue ideal for grad student’s research

Wednesday, March 18th, 2020

I love trying to figure out things that nobody knows,” said Rachel McCoy, a doctoral candidate in Horticulture and Landscape Architecture who will defend her dissertation next month.

McCoy’s search for a postdoc is underway as she works toward her goal of becoming a professor at a small university.

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Brandon Hunter smiling in research lab

MANRRS helps groom entrepreneur for life after Purdue

Wednesday, February 26th, 2020

“I didn’t want to come to Purdue. I just wanted to get out of the Midwest,” said Brandon Hunter, who grew up in southern Illinois. “I saw myself moving somewhere far away like California, Georgia or Pennsylvania.”

Hunter first heard about the MANRRS-Purdue chapter through Pamala Morris, assistant dean and director of multicultural programs, and Myron McClure, assistant director of student recruitment and retention.

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A handful of crickets that Hall and Liceaga use in their research.

Popcorn in a movie theater bucket

What’s under the shell of this popular snack?

Friday, February 7th, 2020

No country grows or consumes more popcorn than the United States and only one state, Nebraska, produces more popcorn than Indiana. Consequently, it’s surprising that in 2019, only 75,000 of Indiana’s 5 million corn acres contained popcorn.

The hard outer hull of popcorn, called the pericarp, explains why 1.5 percent of the state’s corn pops while none of the rest can.

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Lisa Mauer’s work unravels mysteries of processed foods

Wednesday, July 24th, 2019

By Emma Ea Ambrose Next time you’re at the grocery store you might spare a thought for Lisa Mauer, professor of food science and co-director of the Center for Food Safety Engineering. Mauer, who was also recently named interim associate vice provost for faculty affairs, is a food materials scientist and devotes her research to…

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Here’s how to safely prepare Thanksgiving dinner

Thursday, November 15th, 2018

https://ag.purdue.edu/stories/wp-content/uploads/2018/11/VID_20181109_141855-converted-with-Clipchamp.mp4 By Emma Ea Ambrose  Two years ago three people in California died from a foodborne illness they contracted during a Thanksgiving dinner served at their church. Yaohua “Betty” Feng, professor in the Department of Food Science and food safety expert, said this case was extreme, but emphasizes that every year people victim to foodborne…

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